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Sweet Vintage

Posted in Japan on 01/20/2010 04:28 am by kaibyaku

Sweet Vintage

Perhaps the most common question about wine is "Which wine goes with which food?" We're here to help you with that dilemma and make the 'art' of matching wine and food easy!

The contemporary wine connoisseur will match food with wines that are personal favorites without regard to a 'proper' match. The important issue is "Do they taste good together?" If so, they should be consumed together and enjoyed. The current rule is anything goes!

However, the more traditional connoisseur seeks to match wine and food using a long-established formula which, in general, is as follows:

Food & Wine

Beef : Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo, Brunello

Cheeses Ceddars: Merlot, Cabernet Sauvignon

Cheeses Swiss, Gruyere: Pinot Noir

Cheeses Blue: Sauternes, Sherry

Cheeses amembert, Brie: Chardonnay, Champagne

Cheeses Parmigiano, Romano: Chianti, Barolo, Sangiovese, Sherry, Port

Chicken : Chardonnay, Pinor Blanc, Zinfandel, Merlot

First course : Chardonnay, Champagne

Fis : Chardonnay, Sauvignon Blanc, Pinot Grigio, fruity reds

Lamb : Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Chianti, Barolo

Ostrich : Beaujolais, Zinfandel, Riesling, Chenin Blanc

Pasta : Reds

Pork : Merlot, Zinfandel, Beaujolais, Dolcetto

Turkey : Beaujolais, Zinfandel, Riesling, Gewurztraminer, Chenin Blanc, Pinot Noir

Veal : Cabernet Sauvignon, Pinot Blanc, Barolo, Brunello, Chianti, Syrah

Vegetarian : Any of the above

Matching Wine & Appetizers

If The Appetizer is

Salty & Creamy : Light-to-medium bodied fruity whites or Champagne

Meaty & Creamy : Medium-bodied fruity reds with soft tannins

Sweet & Spicy: Fruity, dry whites

Smoky & Tangy : Light-to-medium bodied reds

Sweet & Pungent : Young, light-bodied fruity rose, whites or reds

Salty & Crunchy : Crisp, dry sparkling wines

Spicy & Creamy : Sharp, young, light-to-medium bodied fruity whites or reds

Drinks After Dinner

Serve brandy, port or liqueur with after-dinner coffee. Port may also be served earlier with the cheese.

Traditional liqueurs include:

Apricot brandy: Sweet brandy flavored with apricots.

Baileys Original Irish Cream: A blend of Irish cream, fine spirits and Irish whiskey.

Benedictine: Named after the French monastery where it originated. A liqueur, brandy-based, flavored with herbs.

Chartreuse: A sweet green or yellow liqueur made by Carthusian monks.

Cointreau: A brand of orange-flavored liqueur.

CrÃ¨me De Menthe: Mint liqueur

Drambuie: A Scotch-based liqueur.

Grand Marnier: Orange liqueur

Southern Comfort: Based on bourbon whiskey and flavored with orange and peach.

In summary, match what you like since most wines go well with most foods. By the way, if you are unsure in a restaurant and choose to ask your waiter, consider the advice as to the 'type' of wine recommended (Chardonnay, Merlot, Pinor Noir, etc.) but then look again at the wine list for one within your price range. The waiter will often will select a vintage or label that is top of the line in price.

Dessert wines are typically sweet. However, we recommend that the sweet Muscat or Sauternes may be best enjoyed alone after the meal is complete. They are to be sipped in total relaxation after a great meal!

To learn more about wine and wine tasting, go to http://www.youyumyum.com.